Marinated Roasted Peppers And Artichokes Recipe

Prepare and roast

Preheat the oven to 475°F (245°C) and line a rimmed baking sheet with foil. Wash and dry the bell peppers. Toss peppers with 2 tbs olive oil, 1 tsp kosher salt and 1/2 tsp black pepper so they are lightly coated.

Place peppers whole on the prepared sheet and roast on the top rack for 25–30 minutes, turning once or twice, until skins are blackened and blistered on all sides.

Remove peppers from oven and transfer to a large bowl. Cover tightly with plastic wrap (or place in a large resealable plastic bag) and let steam for 15 minutes — this loosens the skins for easy peeling.

When cool enough to handle, peel off the skins with your fingers or a small knife, remove stems, cores and seeds. Slice the peppers into 1/2-inch strips or bite-sized pieces as you prefer. Place sliced roasted peppers in a bowl or shallow container to be marinated.

While the peppers roast and steam, make the marinade. In a bowl whisk together 3/4 cup extra-virgin olive oil, 3 tbs red wine vinegar, 1 tbs lemon juice, minced garlic, chopped oregano (or dried oregano), chopped parsley, 1/4 tsp red pepper flakes, 1 tsp salt and 1/2 tsp freshly ground black pepper until combined.

Taste and adjust acidity or salt: add another 1/2 tbs vinegar or 1/2 tbs lemon juice if you prefer brighter acidity, or more salt to taste.

Reserve about 2–3 tbs of the marinade separately to toss with the artichokes later (this keeps jarred artichokes from becoming overly oily).

Pour remaining marinade over the warm roasted pepper strips, tossing gently to coat. The warmth helps the peppers absorb flavors.

Drain the jarred artichoke hearts well. If large, halve or quarter them so their size matches the pepper strips.

Place artichokes in a bowl and toss with the reserved 2–3 tbs marinade and 1 tbs capers. Taste and add a pinch of salt or a squeeze of lemon if needed.

Combine marinated peppers and marinated artichokes in a serving bowl or shallow dish. Add torn basil leaves and sprinkle lemon zest over the top if using.

Cover and refrigerate at least 1 hour (ideally 4–12 hours or overnight) so flavors meld. Bring to room temperature 20–30 minutes before serving.

Serve as an antipasto with crusty bread, as a salad topping, or alongside grilled proteins. Leftovers keep refrigerated in an airtight container up to 4 days; stir before serving as oil may solidify slightly.